Spaghetti With Red Clam Sauce

Spaghetti With Red Clam Sauce

33
ANGCHICK 32

"Quick and easy."

Ingredients {{adjustedServings}} servings 341 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 58.2g
  • 19%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 768 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot combine the crushed tomatoes, diced tomatoes, tomato sauce, capers, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, black pepper and red pepper. Cover and bring to a boil.
  2. Lower heat to a simmer and cook for 45 to 60 minutes. Add the clams plus some of their juice during the last 5 minutes of cooking.
  3. Pour sauce over hot spaghetti.
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Reviews 33

  1. 43 Ratings

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SWEETJ3821
5/29/2004

My husband is the cook in the family. He made this clam sauce and it was delicious! The only different thing he did was to triple the amount of clams (we like a lot of clams). Tastes just like the sauce at one of our favorite restaurants. And, since the owners of that restaurant have recently retired, we can still enjoy the sauce, only at home. Thanks, Angela!

claudygirl
3/31/2005

Excellent recipe. I followed it exactly except that I put all the ingredients into my crock pot and let it sit on low all day. They aroma was great, the flavor, outstanding. I used the two small cans of minced clams and added a tall can of whole clams. I also added about 1/2 of port wine... served over linguini. I've made this many, many times since, on the stove and enjoyed it every time. Thanks Angela. To Laura B., a recipe is a guide, not a scientific formula. Tweak away and have fun.

Brooksie
12/9/2005

This recipe was O.K., but I will definitely alter it next time. I like my red clam sauce slightly spicier, more clammy (is that a word?)and less runny. I think that I will add more crushed red pepper, perhaps some hot sauce, all of the clam juice, and half of the tomato sauce. Good base recipe though-Thanks!